Skip to main content

Posts

Showing posts from March, 2015

BRINJAL AND MUTTON FRY

Ingredients:
Mutton - 250 gms
Brinjals - 250 gms
Onion - 1
Green Chillies - 2
Ginger garlic paste - 1 tbsp
Coriander powder  - 1 tsp
Garam Masala - 1/2 tsp
Red chilli powder - 2 tsp
Turmeric - 1/2 tsp
Salt to taste
Lemon juice of One
Oil - 3 tbsp
Coriander leaves - small bunch

Method:

Wash and cut mutton into pieces. Marinate mutton with salt, turmeric, chilli powder, ginger garlic paste and lemon juice for 30 minutes.Heat oil in pressure cooker, add chopped onions and green chillies; fry till onions are brown. Add mutton pieces, coriander powder; cook for few minutes.Add one cup of water and close the lid.Cook up to 2 whistles.Once the lid is open, add brinjal pieces; cook till brinjal is tender and curry is dry.Lastly add chopped coriander and masala. Mix gently and cook another 2 minutes.

HOMEMADE NOODLES

Ingredients:
Flour - 4 cups
Eggs - 2
Salt to taste

Method:

Sift twice flour and salt together. Beat eggs lightly.make a well in the centre of the flour and pour the eggs into it.Mix the egg mixture into the flour with a spoon. Add enough water to make stiff dough and knead till egg and flour well blended.Roll out the dough as thin as possible on a floured board.  Cut into strips as thin or thick as required.Hang on a rack or hanger to dry.

EGG ROLL CANAPES

Ingredients:
Bread - 4 slices
Egg - 2
Butter - 2 tbsp
Cheese - 25 gms (grated)
Salt and pepper to taste
Cucumber - 1(peeled and sliced)
Oil- 1 tsp

Method:

Hard boil the eggs. Peel and grate them.Remove the crust from the bread slices; butter them on one side and sprinkle salt and pepper on them..Cut each slice into 2 pieces.Spread grated egg and cheese on bread slices..Roll them up with wet hands. Use tooth picks, if required, to keep them rolled.Sprinkle the oil over them. Toast the canapes in the oven till brown.Serve hot with cucumber slices and tomato sauce.

SWEET AND SOUR RAISIN CHUTNEY

Ingredients:
Raisins - 200 gms
Red chillies - 2                 
Green chillies - 3
Vinegar - 1 tbsp
Tamarind paste - 1 tsp
Honey - 1 tbsp
Salt - a pinch

Method:

Soak the raisins in warm water for half an hour. Drain out the excess water.Blend the raisins with the rest of the ingredients in a blender to obtain a thick chutney.

BREAD SABJI

Ingredients:
Bread slices - 6
Tomato - 1
Onions - 2
Green chillies - 6
Garlic cloves - 4
Turmeric - 1/4 tsp
Coriander powder - 1 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Ghee - 2 tsp
Coriander leaves - 2 tbsp(chopped)

Method:

Finely chop onions, tomatoes,garlic and slit green chillies lengthwise.Cut bread into medium size pieces.Heat ghee in kadai, fry mustard till it crackles.Add chopped onions, green chillies, garlic,coriander leaves, salt, coriander powder and turmeric. Cook for 2 minutes then add tomato pieces.Cook another 5 minutes, lastly add bread pieces, sprinkle little water; stir once.Serve hot.

POTATO DOSA

Ingredients:
Potatoes - 6
Maida - 1/3 cup
Egg - 1
Salt and pepper to taste
Oil

Method:

Beat the egg with salt and pepper. Slowly add maida without lumps.Peel and grate potatoes. Squeeze the grated potato to drain the excess water. Add this to the egg mixture.Heat the pan, grease with oil; pour tbsp of batter; spread evenly to make small dosa.Cook both sides by applying little oil.Serve hot with chutney.

AVOCADO AND STRAWBERRY SALAD

Ingredients:
Avocados - 2(ripe)
Strawberries - 450 gms
Cream cheese - 200 gms (softened)
Sugar - 3/4 cup
Lemon juice - 1 tbsp
Fresh Orange juice - 1/3 cup
Almonds - 1/2 cup

Method:

Spread almonds on cookie sheet; toast lightly in 350 F oven about 10 minutes. Place in blender; grind or chop finely.Combine cream cheese and 1/2 cup of sugar in small mixing bowl; beat until fluffy. Stir in almonds.Shape into cone in center of serving dish.Peel avocados;  cut in half; remove seeds. Coat generously with lemon juice to prevent darkening.Place 2 halves on opposite sides of cream cheese cone. Arrange strawberries between avocado halves over cone.Slice remaining avocado; place around edge of serving dish; garnish with any remaining strawberries.Combine remaining sugar with orange and lemon juice for sauce.Dust strawberries with additional confectioner's sugar. Spoon small amount of orange sauce over each serving.

PARSLEY SOUP

Ingredients:
Parsley - 2 1/2 cups(chopped)
Butter - 3 tbsp
Onion - 1(chopped)
Celery -  1 stalk(chopped)
Flour - 2 tbsp
Vegetable stock - 5 cups
Salt and pepper
Nutmeg -  a pinch
Bay leaf - 1/2
Heavy cream - 4-6 tbsp
Paprika 
Croutons

Method:

Coarsely chop parsley, including stems, which are full of flavor.Melt butter; cook onion and celery gently a few minutes without browning. Sprinkle in flour; mix well.Pour in stock; bring slowly to boil, blending smoothly. Add parsley, salt, pepper, nutmeg and bay leaf; simmer 25 minutes.Soup can be served as it is, blended in electric blender.Reheat the soup; pour into soup bowls.Serve with spoonful of cream and croutons in each bowl.

JAPANESE NOODLE SALAD

Ingredients:
Noodles - 400 gms
Peanut Butter -1/4 cup
Soya sauce- 2 tbsp
Lemon juice - 1 tbsp
Sesame oil- 1 1/4 tbsp
Ginger- 1 tsp (grated)
Garlic - 1 tsp (minced)
Red pepper - 1/4 tsp (crushed)
Salt and freshly ground pepper
Scallions - 2 (thinly sliced)
Carrot - 1(peeled and thinly sliced)
Snow peas - 1/2 cup

Method:

Mix the peanut butter in a large bowl with the soya sauce, lemon juice, sesame oil, ginger, garlic and red pepper. Season with salt and pepper and set aside.Bring a large pot of salted water to a boil. Add the noodles and cook stirring constantly till boil and noodles are cooked.With a pair of tongs, lift the noodles out of the pot.Shake and place directly into the bowl with the peanut butter mixture.If needed add little warm water to loosen up the sauce.Add the vegetables and toss well.Let cool.Cover and refrigerate before serving

CREAMY STRAWBERRY

Ingredients:
Strawberries - 100 gms  
Fresh cream - 100 gms
Powdered sugar - 2 tbsp
Almonds - 1 tbsp (blanched and sliced)
Raisins - 1 tbsp

Method:

Grate 4-5 strawberries and mix these with cream and sugar. Beat it to mix well.Chop the remaining strawberries and add to the cream mixture.Add almonds and raisins.Chill and serve.

STRAWBERRY COOLER

Ingredients:
Strawberry Jam - 2 tbsp
Sugar - 1 tbsp
Vanilla Ice cream - 1 scoop
Full Cream Milk - 150 ml (cold)
Crushed ice

Method:

Put strawberry jam and sugar in a container. Keep on low flame till sugar melts completely.Let it cool, stir in cold milk and vanilla ice cream.Add crushed ice and serve immediately.

CURRIED MEATBALLS WITH MUSHROOMS

Ingredients:
Button Mushrooms - 200 gms
Onion paste - 3 tbsp
Meat balls - 15-16
Ginger garlic paste- 2 tsp
Tomato puree - 3 tbsp
Oil - 3 tbsp
Roasted cumin powder - 1 1/2 tsp
Coriander powder - 1 tbsp
Turmeric - 1/2 tsp
Curry paste- 1 tsp
Green chillies - 2-3 (slit)

Method:

Heat the oil in a non-stick pan and fry the onions till light golden brown.Add the ginger garlic paste and continue to fry the pastes till it is golden brown. Lower the flame and mix in the tomato puree and the spices.Fry on low flame till aroma comes.Mix in 3 tbsp of water; add meat balls.Cook and fry on low flame for 3-4 minutes, stirring from time to time.Add 1/4 cup of waster and cover the lid.Cook  covered till the meat balls are almost tender. Wash the mushrooms in the meantime and prick each one with the tip of a knife.Mix in the mushrooms and blend gently. Cover again with a lid and cook till the preparation begins to dry up and the mushrooms are well coated with the spices.Serve with saffron rice.

OIL FREE CARROT PICKLE

Ingredients:
Carrots - 6 (grated)
Vinegar - 1/4 cup
Mustard powder - 2 tsp
Red chilli powder -1 tsp
Salt to taste

Method:

Mix together all the ingredients and store in an airtight bottle in the fridge.Shake them in intervals.It will be ready to consume after 5 days.

LEMON CINNAMON ICED TEA

Ingredients:
Tea leaves -1 tsp
Lemon syrup - 3 tsp
Caramel syrup - 2-3 tsp
Cinnamon powder - 3 pinches

For Garnishing:
Lemon wedges 

Method:

Boil tea leaves in 200 ml of water and reduce it to a little more than half.Strain and allow to cool. Mix in the caramel syrup and the lemon syrup.Sprinkle with cinnamon and serve chilled.

KHIMCHI

Ingredients:
Cabbage - 250 gms (chopped roughly into chunks)
Radish - 2 (peeled and cut into small pieces)
Turnips - 2-3 (peeled and cut into small pieces)
Garlic pods - 3-4
Ginger - 1" piece
Dried chilli flakes - 2 tsp
Spring onions - 2-3 (cut into small pieces with green portion)
Salt to taste

Method:

Chop garlic and ginger.Wash the vegetables and sprinkle salt and keep aside for at least 2-3 hours.While the vegetables are softening, make a paste with the dried chilli and water. Leave the paste aside too for 30 minutes.When the vegetables have softened, rinse them well and place in a very large bowl. Mix all the other ingredients with watery chilli mixture.Once the vegetables are well coated, pack them firmly into the jars if you want to store the khimchi.Mostly khimchis are put in the fridge to ferment for atleast a few days.It will last upto a few weeks, and the flavour will grow stronger with the age.Serve chilled as a condiment, toss it in Miso stock for a tasty instant soup.


STUFFED CAPSICUM

Ingredients:
capsicum - 4 (medium)
Potatoes - 3 (boiled)
Onions - 2 (chopped)
Ginger garlic paste - 1 tsp
Tomato puree - 2-3 tbsp
Chilli powder - 1 tsp
Turmeric -  1/4 tsp
Garam Masala - 1 tsp
Coriander leaves - 3-4 tbsp
Cheese cubes - 2-3 (grated)
Salt to taste
Oil -1 tbsp

Method:

Carefully slice off the tops of the capsicums and keep aside. Using a sharp knife scrap out the seeds.For the stuffing, mash the cooked potatoes thoroughly, adding salt to taste.Heat 1 tsp of oil in a pan, add the chopped onions and ginger garlic paste. Fry for a minute in low heat.Add the tomato puree, turmeric and chilli powder. Mix in the mashed potatoes.Cook for a few minutes more, stirring occasionally.Finally add the cheese, garam masala and coriander leaves. Remove from flame and cool.Divide the potato filling into 4 equal portions.  Stuff the capsicums with each portion and replace the tops of the capsicums.Heat the remaining oil in a pan, put capsicums carefully; close the lid and cook in low flame for 5 minutes…

LAPSI

Ingredients:
Wheat rawa - 1 cup
Water - 1 3/4 cups
Sugar - 1 cup + 1 tbsp
Cardamom powder - 1/4 tsp
Cinnamon sticks - 2
Ghee- 1/3 cup
Almonds - 10 (blanched and sliced)
Pistachio -10 (sliced) 

Method:

Wash rawa and keep aside.Heat ghee in pressure cooker, fry cinnamon then add rawa; fry till golden colour. Stir continuously; add water and mix well.Close the lid, cook in high flame  for one whistle, then one minute in low flame.Switch off the flame and let it cool.Open the lid, add sugar  and cook in medium flame, stir occasionally.Lastly add cardamom powder, almonds and psita.Serve hot.

CHICKEN BAKE

Ingredients:
Cooked chicken - 200 gms
Cooked Rice - 100 gms (raw weight)
Chicken stock - 250 ml
Margarine - 50 gms
Flour - 100 gms
Baking powder - 2 tsp
Salt - 1 tsp
Sugar - 25 gms
Milk - 125 ml

Method:

Preheat oven to moderate, 350FMix cooked chicken, cooked rice and chicken stock together.Melt margarine in casserole.Meanwhile mix the rest of the ingredients together.Pour into casserole.Spoon chicken mixture in centre.Bake in centre of oven for 50 minutes.

PICKLED CELERY IN MISO

Ingredients:
Celery - 1/2 head
Red Miso - 1 1/2 cups
Sake - 3 tbsp

Method:

Wash the celery and cut on the diagonal into 5 cm lengths.Mix the miso with the sake until well combined. Add the celery to the miso mixture and toss to make sure the celery is well coated.Place in a glass bowl and allow to amrinate in the refrigerator for atleast 24 hours.Wash the celery and serve.

HIGH PROTEIN VEGETARIAN SALAD

Ingredients:
Boiled Chickpeas - 200 gms
Pepper - 1 (seeded and chopped)
Onion- 1 (chopped)
Sunflower seeds - 1 tbsp
Ground cumin - 1/8 tsp
Vegetable oil- 1 tbsp
Salt -  a pinch
Yogurt -1-2 tbsp

Method:

In a mixing bowl, combine the yogurt, oil, salt and cumin. Add the chickpeas, peppers, onion and sunflower seeds, and toss to mix.Taste for seasoning, and add more salt and cumin if desired.

RED HOT RICE

Ingredients:
Long grain rice - 350 gms
Red pepper - 1 (seeded and chopped)
Onion - 1 (chopped)
Chilli powder - 1 tsp
Dried oregano - 1 tsp
Tomato juice - 250 ml
Tomato puree - 3 tbsp
Chicken stock - 850 ml
Salt - 1 tsp
Butter - 3 tbsp

Method:

Melt the butter in a large, heavy saucepan over moderate heat. Add the onion, and cook for 5 minutes or until soft.Stir in the rice, pepper, chilli powder, oregano, tomato juice and tomato puree, then add the chicken stock and salt.Stir once, cover, and bring to the boil. Reduce the heat and simmer for 20 minutes, or until he rice is tender and the liquid has been absorbed.

TEA CAKE

Ingredients:
Maida - 225 gms
Eggs - 4
Sugar - 225 gms (powdered)
Butter - 115  gms
Kishmish - 100 gms
Baking soda - 1 tsp
Salt - 1/4 tsp

Method:

Sieve maida, baking soda and salt twice.Blend sugar and butter till frothy.Separate egg whites and beat till steaks form.Mix egg yellows and maida mixture simultaneously to the butter mixture.Lastly add kishmish and egg whites; stir well.Pour this batter in greased tins and bake for 20-25 minutes at 375 F.Serve.

CARROT COOKIES

Ingredients:
Cooked carrot paste - 1/2 cup
Maida - 3/4 cup
Sugar - 1/2 cup (powdered)
Butter - 1/2 cup
Egg - 1
Baking powder - 3/4 tsp
Dry ginger powder - 1/2 tsp
Salt -  a pinch

Method:

Sieve maida, baking powder and salt.Beat egg; stir butter and sugar together then add maida mixture, egg, carrot paste, dry ginger powder.Mix well and keep aside.Grease the baking tray; drop tbsp of batter, give some space in between and bake them at preheated oven till golden.Transfer to wire rack.

CHEESE NAAN

Ingredients:
Maida - 200 gms
Baking soda -1/4 tsp
Egg - 1
Oil - 2 tsp
Curd - 2 tbsp
Sugar - 1/2 tsp
Poppy seeds - 1/2 tsp
Grated Cheese - 6 tbsp
Salt to taste

Method:

In a bowl, mix maida, baking soda, curd, sugar, egg, salt and oil to make soft dough.Cover the dough with wet cloth and keep aside for 2 hours.Divide the dough into equal parts and press each ball in to roti ; put some cheese and and close it.Press it like roti; apply little oil over it and sprinkle poppy seeds.Bake the naan at moderate oven for 3-5 minutes.Serve garnished with grated cheese.

SUJI PAKODI

Ingredients:
Suji - 250 gms
Curd - 1/2 cup
Green Peas - 2 tbsp
Onions - 2
Green chillies - 6
Coriander leaves -  small bunch
Asafoetida -  a pinch
Salt to taste
Oil

Method:

Soak suji in curd and little water for 20 minutes.Boil the green peas till tender then drain the water. Mix in suji.Heat 1 tbsp of oil, fry green chillies, asafoetida and chopped onions for 2-3 minutes.Add salt, chopped coriander leaves and suji. Mix well; stir for few minutes.Remove and let it cool.Heat oil and drop spoonful of mixture; fry till golden brown.Serve hot with ketchup or chutney.

HYDERABAD CHOCOLATES (Our Homemade Chocolates)

NATIONAL » TELANGANASANGAREDDY, March 9, 2015 Updated: March 9, 2015 05:57 IST   This home-grown entrepreneur says it with chocolate Ads by Google R. AVADHANI
COMMENT  ·   PRINT   ·   TT

LEMON CURD

Ingredients:
Icing Sugar - 450 gms
Butter - 200 gms
Lemons - 4
Eggs - 4

Method:

Put the sugar and butter into a double saucepan over hot water.Grate the lemon rind, and squeeze out the juice.Add rind and juice to the sugar, together with lightly beaten eggs.Cook gently, stirring often, until the mixture is smooth, thick and creamy.Put into small pots and cover.Keep in a cool place, and use within four weeks.This is delicious on bread or toast, but can also be used as a filling for tarts, or as a sauce for puddings.

FUDGE CHOCOLATE ICECREAM

Ingredients:
Condensed milk - 1/2 tin
Cream - 200 ml
Gelatine - 1 tsp
Vanilla essence - 1 tsp
Dark chocolate - 15 gms

Method:

Put chocolate and condensed milk in a bowl. Cook the chocolate mixture in double boiler, stir; until thickens.Remove and keep aside.Stir gelatine in 6 tbsp of hot water. Add chocolate mixture, essence and cream.Mix well and let it cool.Transfer to Freezer bowl and put in the freezer until firm. Remove and stir smoothly; again put in the freezer till set.Serve garnished with grated chocolate.

SHORTBREAD COOKIES

Ingredients:
Unsalted butter - 250 gms (softened)
Icing Sugar - 125 gms
Cornstarch - 125 gms
All purpose flour - 375 gms
Cinnamon powder - 1 tsp
Salt -  a pinch
Candied Cherries - halved

Method:

Preheat oven to 325 F.Place butter in food processor. Add sugar and mix 2-3 minutes.Add cornstarch, flour, cinnamon and salt; continue mixing until well blended.Roll dough between the palms of your hands into small balls. Place on buttered and floured cookie sheet and flatten with tines of fork.Top with candied cherries.Bake 14 minutes.Cool cookies on wire rack.